Baked Fish with Fennel and Garlic Recipe

Serves/Makes: 2 - 3 servings

Ingredients:

  • 1 1/4 to 1 1/2 pounds whole fish or 3/4 to 1 pound steaks or fillets
  • 1 pound trimmed fennel (weighed with 2-inch stalks, rest of stalks and leaves reserved)
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 medium garlic clove, slivered
  • 1 tablespoon lime juice
  • 1 tablespoon butter
  • 1/4 cup water
  • Lime wedges or slices, to serve
How to cook Baked Fish with Fennel and Garlic:
  • Preheat oven to 450°F (230°C).
  • Mince enough fennel leaves to equal 3 tablespoons. Cut deep diagonal slashes in each side of whole fish, if using. Sprinkle both sides of fish (and the inside of the whole fish) with salt and pepper.
  • Heat oil on low heat in a small saucepan with garlic; cook until garlic is golden, not browned. Remove from heat and stir in 2 tablespoons minced leaves and lime juice. Cool 10 minutes or longer.
  • Set fish in a baking dish just large enough to hold it comfortably. Pour oil mixture over (and inside, if whole) fish. Let marinate about 15 minutes, turning occasionally.
  • Trim fennel base; cut off stalks and peel them. Cut bulb and stalks into strips about 1/2-inch wide and 1 1/2 inches long.
  • Melt butter in skillet and toss fennel to coat. Add water, salt and pepper to taste; cook over moderately low heat, covered, until tender, about 15 minutes; stir now and then. Remove cover and stir over moderate heat for a few minutes to evaporate liquid.
  • Meanwhile, bake fish in center of oven until opaque in center, gauging 10 minutes per inch of thickness at the thickest part (or about 10 minutes for fillets and steaks, 15 minutes for whole fish).
  • Arrange baked fish and fennel together on plate and sprinkle with remaining minced tops. Place lime on platter and serve at once.

Note:

The Baked Fish with Fennel and Garlic recipe easy to cook and so good!


This recipe for Baked Fish with Fennel and Garlic serves/makes: 2 - 3 servings

The Baked Fish with Fennel and Garlic recipe is adopted from the Uncommon Fruits and Vegetables: A Commonsense Guide by Elizabeth Schneider.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Baked (more Baked recipes)

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